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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 16 |
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These flaky scones can be made the morning of your party. Ingredients:
3 cups all-purpose flour plus more for surface |
3/4 cup granulated sugar |
1 tablespoon baking powder |
1 teaspoon dried lavender buds |
1 teaspoon kosher salt |
1/2 teaspoon baking soda |
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4 cubes |
1 cup plus 2 tablespoons buttermilk |
2 teaspoons finely grated lemon zest |
1 teaspoon vanilla extract |
2 tablespoons sanding or granulated sugar |
1 1/2 cups store-bought lemon curd |
Directions:
1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
2. Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
3. Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6 rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
4. Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
5. Serve warm or at room temperature with lemon curd.
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